Ingredients for Homemade Thick Creamy Yogurt
- Skim Milk
- Unflavored Gelatin
- 2 tablespoons (15g) cornstarch
- Plain Yogurt
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How to Make Homemade Thick Creamy Yogurt
- Sterilize a whisk, spoon, and candy thermometer.
- In a heavy-bottomed pot or microwave-safe bowl, combine 4 cups (950ml) whole milk with 2 tablespoons (10g) powdered gelatin.
- Stir gently to combine and let sit for 10 minutes to bloom the gelatin.
- Add 2 tablespoons (15g) cornstarch and whisk until completely smooth and lump-free.
- **Pot Method:** Heat the milk mixture over medium heat, whisking constantly to prevent scorching, until it reaches 95°C (203°F).
- **Microwave Method:** Heat the milk mixture in the microwave on high, whisking every 2-3 minutes, until it reaches 95°C (203°F).
- Remove from heat and let cool to 52°C (125°F).
- Using a sterilized spoon, add ¼ cup (60ml) of yogurt from a freshly opened container. Whisk vigorously until fully incorporated.
- Pour the mixture into sterilized jars or containers with lids, leaving some headspace.
- Incubate for 4-6 hours in a warm place (e.g., a yogurt maker, oven with the light on, or wrapped in a warmed blanket).
- Refrigerate for at least 4 hours, or until set.
- Once set, stir gently to incorporate any separated whey.
- Customize your yogurt! Add your favorite fruits, sweeteners (honey, maple syrup), jams, spices, extracts, or concentrated juices.
- Store in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
3g
Carbs
5g
